Christmas Cake Recipes: Cranberry Orange Bundt Cake

• Fastest setup — 10 minutes; $: Whisk the dry ingredients once, then use the same mixer bowl for butter, sugar, eggs, and flavorings. There is no separate cake flour blend, attachment swap, or frosting batch.
• Easy finish — 8 minutes; $: Orange glaze needs only juice, sugar, and a fork. It drips naturally down the Bundt shape, creating a polished finish without piping bags, extra tools, or a second bowl.
• Flexible timing — 5 minutes; $$: Bake the cake a day ahead and glaze it after it has fully cooled. Cranberries and zest are optional decoration, so the final plate stays easy to adjust.

• 1 cup unsalted butter, softened (227 g)
• 1½ cups sugar (300 g)
• 3 large eggs (150 g)
• 1 tablespoon orange zest (6 g)
• 2 teaspoons vanilla (10 g)
• 2½ cups all-purpose flour (313 g)
• 2 teaspoons baking powder (8 g)
• ½ teaspoon kosher salt (3 g)
• ½ cup whole milk (120 g)
• 1½ cups cranberries, fresh or frozen (150 g)
• 1 cup confectioners' sugar (120 g)
• 2 tablespoons orange juice (30 g)
• 1 teaspoon orange zest (2 g)

Ingredient notes

• Unsalted butter gives you control over the cake’s seasoning and should be pliable, not melted. Set it out for about 30 minutes; $; it should dent when pressed but still hold its shape.
• Fresh cranberries bring tart pops and a bright red interior, while frozen berries work directly from the freezer. Use either option without thawing; $$; thawed berries can streak the batter and add excess moisture.
• Finely grate only the orange-colored skin for zest, stopping before the bitter white pith. One medium orange generally supplies the zest and juice; $; use it within 10 minutes of grating for the clearest aroma.
• Whole milk makes a smooth, pourable batter and helps the crumb stay tender. Bring it closer to room temperature for 15 minutes; $; cold milk can make the creamed butter mixture look curdled.
• Confectioners’ sugar dissolves quickly into orange juice for a glaze that sets in thin layers. Sift it if the bag has firm lumps; $; start with less juice and loosen gradually.
• Baking powder supplies the lift for this heavy fruit-studded batter, so use a fresh container. Check the date before mixing; $; an older tin may leave the cake flatter and tighter.

1. 1Prepare the pan

   Heat the oven to 350°F and place a rack in the center. Grease and flour a 10- to 12-cup Bundt pan, tapping out the excess. Spend 5 minutes; $: coat every crease so the finished ring releases cleanly after cooling.

   

2. 2Whisk the dry mix

   Whisk flour, baking powder, and salt in a medium bowl until the powder is evenly dispersed. This takes 3 minutes; $: keeping the leavener separate first prevents concentrated pockets from appearing in the baked crumb.

3. 3Cream butter and sugar

   Beat softened butter and sugar on medium speed for about 3 minutes, until paler and fluffy around the bowl edges. Add eggs one at a time, beating after each, then mix in vanilla and orange zest. Allow 6 minutes; $$.

4. 4Finish the batter

   Add the flour mixture in three additions, alternating with milk in two additions. Mix on low only until no dry flour remains, then fold in cranberries with a spatula. Plan 5 minutes; $$: scrape the bottom once before stopping.

   

5. 5Bake and cool

   Spoon batter into the prepared pan and smooth the top. Bake 48 to 55 minutes, until a tester comes out with a few moist crumbs. Cool in the pan for 15 minutes, then invert onto a rack. Budget 70 minutes; $$.

6. 6Glaze the cake

   Whisk confectioners’ sugar with orange juice until thick but pourable. Put parchment under the cooled cake, then spoon glaze around the crown and let it run down the sides. Take 8 minutes; $: add zest and cranberries before the glaze firms.

• Fastest pan check — 2 minutes; $: Hold the greased Bundt pan toward a window before adding batter. Dull, floury patches in the grooves usually need another thin swipe of butter so the ring has an even release coating.
• Quick mixing control — 1 minute; $: After the last flour addition, stop the mixer while a few pale streaks remain, then finish with a spatula. This gives you a chance to reach the bottom without beating the batter longer.
• Neatest glaze — 5 minutes; $: Let the cake cool completely before adding glaze. If it is warm, the glaze becomes too thin and pools underneath instead of clinging to the ridges.
• Lowest-cost garnish — 3 minutes; $: Save a little orange zest for the top and add a small handful of cranberries. One concentrated garnish zone looks intentional and keeps the cake from becoming visually busy.

Set the cake on a plain pedestal or large plate, then place a small knife beside it for clean wedge cutting. It works after a roast dinner with coffee, tea, or sparkling cider; 5 minutes; $. For a dessert table, add bowls of lightly sweetened whipped cream and extra orange segments; 10 minutes; $$. Slice only what you expect to serve first, leaving the remaining ring covered and tidy for later portions.